1 white onion

1-2 celery sticks

2 tablespoons of butter

10 shitake mushrooms, sliced & few halved for garnish

2 –3 cups of milk or half & half

1 -2 cups of water

2 table spoons of flour

1 cube beef bouillon (or 2 teaspoons of powdered bouillon)

Salt & pepper

1 clove of garlic

1/3 cup of fresh chives – finely chopped

3 eggs – poached

Melt butter in a pot on a medium high temperature. Add finely chopped onion and let simmer until soft, stirring occasionally. Add chopped celery stick. Pour water in and mix. Add mushrooms, pressed garlic and boil for about 10 minutes. In a measuring cup, mix flour into the milk/half & half until the mixture is smooth without any lumps. Slowly pour into boiling soup to thicken it. Depending on how thick or thin you prefer the soup, add water or add more milk & flour mixture. Add bouillon and seasoning, while stirring. Use mushrooms and chives for garnish and place a poached egg on each plate to make it a more satisfying dish.

*Feeds about 3 

photo credit / Duke Morse Photography

 

 

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